Three cheers for three layers!
Happy Thursday, all! Our treat today is a decadent triple-layer tower of awesome. These beauts were as fun as they are tasty, and you deserve both positive experiences as we approach the weekend.
The Caramel Crunch Bar Brownies start with a fudgy brownie layer, topped with homemade caramel sauce, and finished with a cap of chocolate-coated Rice Krispy crunch. They’re kinda like an amped up candy bar, if you think about it. This girl used to LOVE Crunch Bars as a kid, and probably would as an adult too if I ever thought to buy them.
Hey, Halloween is coming up, so maybe I’ll indulge.
Bake these up for your kids’ fall bake sales, for a seasonal potluck, or just whenever a crazy sweet tooth hits. They take a little bit of time to develop, but are well worth the wait, and I wouldn’t classify them as super hard by any means. Patience is a virtue, pals!
One that I have none of, and I was able to make these, so I’ll be you can, too.
Crunch Time!
Alright, I’ve got three sets of directions to write, so bear with me.
First, the brownies: In a microwave-safe bowl, melt chocolate chips with butter until completely smooth. Start with 1 minute, stir, then heat an additional 20-30 seconds until totally smooth. Immediately whisk in sugar and brown sugar.
In the meantime, beat your three eggs in a large bowl until very frothy and bubbly, about 2-3 minutes. Lower the speed on the mixer and pour in the chocolate-butter mixture, then add vanilla extract and a touch of instant coffee. The latter is optional, but helps amplify the chocolatiness of the treat.
Mix in flour, cocoa powder, and baking powder. If you used unsalted butter, add 1/2 tsp kosher salt. The batter will be very thick. This is what you want!
Line a 9 x 9 inch cake pan with parchment, leaving a little to overhand the sides. Pour in the brownie batter and carefully spread from edge to edge with your spatula. Bake at 350 degrees for 25-30 minutes until the top is crinkly and a toothpick inserted into the center emerges with a few moist crumbs.
Place the pan on a wire rack and set aside while you prep the next step.
The caramel: In a small saucepan, melt sugar, whisking constantly, until entirely liquified and golden. Drop in butter (stand aside! IT WILL SPLATTER) and whisk constantly until melted. Pour in heavy cream and boil an additional minute or two until slightly thickened. Pull the pan from the heat and stir in some vanilla.
Dump all that glossy caramel on top of the brownies and spread with a spatula, a flat knife, or the back of a spoon.
Finally: The crunch bar layer. In a large microwave-save bowl, heat more chocolate chips and a tablespoon of butter for 1 minute. Stir, then warm another 20-30 seconds, just like you did with the chocolate in the brownie batter.
Add in lots of Rice Krispies cereal and stir until totally coated. I like to use a wooden spoon, sometimes two, like I’m tossing a salad or some shit. A sugar salad, if you will.
Dump the Krispies atop the caramel and, using the back of your wooden spoon, a spatula, or the flat bottom of a jar or measuring cup, press the cereal firmly into a single layer.
Cover the pan with foil and pop into the fridge for 20-30 minutes to let the layer set up.
The last trick is slicing the brownies. These are a bit challenging with the crunch layer, so my best practice is to run your knife under hot water between each segment you slice. The heat will soften the caramel and the crunch enough to make a cleaner cut. I find it easier to create 12 larger brownies, but 16 is good too, especially if you have a quality knife.
Serve ’em up and enjoy!
Leftovers? Brownies keep well in the fridge for up to a week, or the freezer for 3 months. I recommend letting the brownies come to room temp in either case so the crunch doesn’t agitate your teeth. Or your dentures.
Yumbo in the tumbo.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Brownies for when you’re downie:
Old School Frosted Fudge Brownies
Toasted S’mores Fudge Brownies
caramel crunch bar brownies
Ingredients
brownies
- 10 tbsp butter
- 1 cup dark or semi-sweet chocolate chips
- 1 cup sugar
- 1/4 cup dark brown sugar
- 3 large eggs, at room temperature
- 1 tsp vanilla extract
- 1/2 tsp instant coffee/espresso (optional)
- 1 cup all purpose flour
- 1/3 cup cocoa powder
- 1/2 tsp baking powder
caramel sauce
- 1 cup sugar
- 4 tbsp butter
- 1/2 cup heavy whipping cream 1
- 1 tsp vanilla extract
crunch bar layer
- 3 cups Rice Krispies cereal
- 1 cup dark or semi-sweet chocolate chips
- 1 tbsp butter
Instructions
- Preheat oven to 350 degrees. Line a 9 x 9 inch cake pan with parchment paper, leaving some to overhang the sides.
- Start with the brownies. In a microwave-safe bowl, melt the butter and chocolate chips for 1 minute. Stir until the bowl is no loner warm. If needed, heat an additional 20-30 seconds until totally smooth. Whisk in the sugars.
- In a large bowl, beat the eggs on medium-high speed until very frothy and bubbly, about 3-4 minutes. Lower the speed and mix in the butter and sugar mixture, then the vanilla and instant coffee (if using).
- Add the flour, cocoa powder, and baking powder. Mix until just combined.
- Spread the brownie batter into the prepared baking pan. Bake 30-35 minutes until an inserted toothpick emerges with just a few moist crumbs. Place the tray on a wire rack and let cool at least 30 minutes.
- Next, make your caramel. In a saucepot, melt the sugar, whisking constantly, until completely liquified and a golden amber hue. Add in the butter – be carefully, it WILL splatter – and stir until melted. Pour in the heavy cream and heat an additional 2-3 minutes until the caramel thickens slightly. Remove from heat and stir in the vanilla.
- Pour the caramel over the brownies and gently spread with an offset spatula or flat knife. Or, the back of a regular ole spoon, if you're roughin' it like Bear Grills.
- For the crunch bar layer: In a large microwave-safe bowl, melt the chocolate chips and butter for 1 minute. Stir, then heat an additional 20-30 seconds until completely smooth. Add the Rice Krispies cereal and stir until completely coated. Pour over the caramel layer and press firmly onto the caramel with a spatula or the bottom of a measuring cup.
- Place the brownies in the fridge for at least 20 minutes to allow the layers to set.
- When ready, slice the brownies into 12-16 individual servings. Enjoy!
